Bechamel Sauce Jamie Oliver Recipes

WHITE BASE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel and roughly chop the onions.
• Trim, wash and slice the leeks.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
• Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
• Tip in the flour and stir it into the buttery veg until well mixed.
• Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
• Pour in the remaining milk and bring to the boil, stirring continuously.
• Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
• Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.